Chettinad varutha kozhi curry (chettinad chicken curry)

Ingredients

• Chicken - 600 g
• Onion - 2
• Tomato - 2
• Chilly + coriander powder - 1 tsp
• Curry leaves - few
• Cinnamon -1
• Cloves - 2
• Cardamom -2
• Oil - 1 1/2tbsp
• Turmeric powder - 1/4 tsp
• Cinnamon, cloves, cardamom - each 2
• Fennel - 1/4 tsp
• Cumin - 1/4 tsp
• Shallots - about 15
• Garlic - 2 cloves
• Coriander seeds - 1 tbsp
• Red chilly - 4
• Grated coconut - 1 tbsp
• Curry leaves - 3 leaves

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Preparation

• Roast the following in 1/4 tsp of oil and grind to a paste.
• Heat oil in a pressure cooker, add cinnamon, cloves, cardamom, curry leaves and when it crackles, add finely chopped onions and saute until it is cooked, add chopped tomatoes and stir well to cook.
• Add the chicken, stir and add in the chilly+coriander powder, ground masala paste and turmeric powder. Add salt, mix well, close the pressure cooker, bring to full pressure, place the regulator and reduce the heat after a minute and cook for 9 minutes.
• When the pressure settles down open the cooker and let the curry boil for a few more minutes on low heat until the gravy is reduced to the required consistency. Garnish with coriander leaves and serve hot.

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